Chianti Classico Baruffo Reserve and Brasato meat to celebrate the end of summer

Braised beef in red wine 

Ingredients

• 1kg beef chuck 
• 60 gr butter
• 1 onion
• 2 celery stalks
• 2 carrots
• 3 glasses of red wine
• 1 garlic clove
• 2 bay leaves
• Cloves
• Black pepper grains
• Rosemary
• Extra virgin olive oil
• Salt

How to prepare it

First wash and dry the meat from any residual blood. Then put it to marinate in a container together with the cleaned and cut vegetables, the red wine, the peeled clove of garlic and the herbs. Marinating is of fundamental importance in order to allow the meat to gain flavor, and in fact it must remain in the marinade for at least 10 hours. We suggest you to prepare it the night before so that it can absorbs all the aromas.

Once the first phase is completed, take the meat, dry it and brown it in a pan with oil and butter, which has been heated until melted. During browning, it is important to be very careful not to pierce the meat, so as to ensure that all the liquids remain well fixed inside.

After about 3-4 minutes, add the vegetables and the previously filtered marinating liquid. The whole should cook for 2h30/3h, remembering to add salt and pepper halfway through cooking.

Before serving, blend the marinade together with the vegetables so as to obtain a thick and tasty cream which will then be served over the meat.

Buon appetito!